1/2 lb. small dry white beans
1 qt. water
1/2 tsp. salt
1 med. tomato, seeded and chopped
1/4 c. chopped red onion
1/4 c. pitted black olives, quartered
3 tbsp. olive oil
3 tbsp. white wine vinegar
1 lg. garlic cloves, minced
Salt and freshly ground pepper
1/4 c. chopped fresh basil or 1 tbsp. dried, crumbled

Rinse beans. Place in large pan with 2 quart water to 1 tsp. salt. Simmer until tender, about 1 1/4 hours. Drain well. Cool slightly.

Combine beans with all remaining ingredients except basil in large bowl. Mix to coat well. Adjust seasoning. Cover and refrigerate until well chilled. Can be prepared up to 1 day ahead. Mix in basil before servings. Serves 6.